- Yield: 3 mini cheesecakes
Ingredients
For Lime graham cracker crust:
- zest from 1/2 a lime
- 8 rectangle graham crackers, crushed
- 4 tablespoons butter, melted
For Cheesecake
- 1/4 cup condensed key lime juice (or Key West Lime Juice)
- 7 ounces sweetened condensed milk
- 16 ounces cream cheese, softened
- zest from 1/2 a lime
- Lime wedges and extra graham cracker crumbs for topping optional
For Whipped Cream Toppinng
- 1 pint heavy cream
- 3 tablespoons sugar
Instructions
For Lime graham cracker crust:
- In a bowl, combine the graham cracker crumbs and melted butter.
- Mix well until all of the crumbs are coated.
- Mix in the zest from 1/2 a lime. Mix well.
- Press crumbs into 3 mini 4-inch cheesecake spring form pans.
- Place crusts into the fridge for 30 minutes.
For Cheesecake
- In a bowl, using an electric mixer or a stand mixer combine the cream cheese, sweetened condensed milk and condensed key lime juice.
- Mix well until combined.
- Mix in the zest form 1/2 a lime.
- Pour cheesecake mixture into the prepared crusts.
- Place cheesecakes into the fridge overnight to firm up.
- When it\'s time to serve, make the whipped cream
For Whipped Cream Toppinng
- In the bowl of a stand mixer, mix the whipped cream and sugar. Whip on high for 5-7 minutes or until stiff peaks form.
- Put whipped cream into a bag fitted with a piping time and pipe whipped cream onto cheesecakes.
- Garnish with a lime wedge and graham cracker crumbs.
what size pans do you use for the mini cheesecakes?
4-inch cheesecake spring form pans
I don’t see the detail for the whipped topping- is it powdered sugar?
For Whipped Cream Topping
1 pint heavy cream
3 tablespoons sugar